Ingredients
1 teaspoon olive oil3 bacon strips, chopped1 pound boneless beef short ribs1/2 teaspoon salt1/4 teaspoon pepper1 pound grape tomatoes1 medium onion, chopped3 garlic cloves, minced2 cups water1 cup Marsala wine or beef broth1/4 cup fig preserves3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
Preparation
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir bacon until crisp. Remove with a slotted spoon; drain on paper towels. Sprinkle ribs with salt and pepper. Brown on all sides in drippings. Remove from pressure cooker.
Add tomatoes, onion and garlic to drippings; cook and stir until crisp-tender, 3-5 minutes, mashing tomatoes lightly. Stir in water, Marsala, preserves and rosemary. Cook 1 minute, stirring to loosen browned bits from pan. Return ribs and bacon to pressure cooker. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally. Remove ribs; shred with 2 forks and serve with reserved cooking juices.
Slow-cooker option: In a large skillet, heat oil over medium heat; cook and stir bacon until crisp. Remove with a slotted spoon; drain on paper towels. Sprinkle ribs with salt and pepper. Brown on all sides in drippings. Transfer to a 4-qt. slow cooker. In same skillet, add tomatoes, onion and garlic to drippings; cook and stir until crisp-tender, 3-5 minutes, mashing tomatoes lightly. Add tomato mixture to slow cooker; stir in water, Marsala, preserves and rosemary.
Cook, covered, on low 6-8 hours or until ribs are tender. Remove ribs; shred with 2 forks and serve with reserved cooking juices.
